Savory Bakso Soup Delight

1.In a large bowl, combine the ground beef, tapioca starch, egg, minced garlic, white pepper, and salt. Mix well until the mixture is smooth and sticky.

2.Bring a pot of water to a boil. With wet hands, form the meat mixture into small balls (about the size of a golf ball). Carefully drop the meatballs into the boiling water and cook until they float to the surface, about 5-7 minutes. Remove and set aside.

3.In a separate pot, bring the beef broth to a simmer. Add the sliced carrots and cook for about 5 minutes until they are tender.

4.Add the cooked meatballs to the broth along with the soy sauce, fish sauce, and lime juice. Simmer for another 5 minutes to allow the flavors to meld.

5.Stir in the bean sprouts and chopped green onions, cooking for an additional 2 minutes.

6.Serve the soup hot, garnished with fresh cilantro and sliced red chili for an extra kick.